Pillowy mushy concha is a basic Mexican candy bread (pan dulce) with a crackled and flavored shell-like topping. This recipe makes vanilla and chocolate pan dulce, providing you with one of the best of each worlds!
In case you’ve been fortunate sufficient to strive Mexican pan dulce earlier than, then you recognize in regards to the magic that’s concha.
This tremendous mushy and pillowy Mexican candy bread is as addictive as any donut however swaps the powdered coating or vanilla glaze for a swoon-worthy crackled seashell topping. My selfmade recipe makes a batch of vanilla and chocolate conchas, though you’ll be able to have enjoyable customizing the flavors and colours any manner you want!
Desk of Contents
What’s concha?
Concha (that means “shell” in Spanish) is a kind of soppy Mexican candy bread. The concha dough is rolled into smaller balls earlier than each is topped with a “shell” constituted of a streusel-like dough. The topping, whether or not it’s white, yellow, pink, or brown, is scored with a knife to offer it the identical form and look as a clam shell.
Conchas are an iconic Mexican pan dulce (candy bread) you’ll wish to snack on time and again, and pair with espresso and scorching chocolate! Listed below are some the explanation why I LOVE this recipe:
- Mushy and candy. Mexican concha is understood for its pillowy mushy enriched dough and deliciously candy flavors.
- Vanilla and chocolate conchas. This recipe splits the dough for the topping in two, providing you with a batch of vanilla conchas and chocolate conchas.
- Rustic dessert. Don’t fear about your conchas trying good. Their rustic presentation is what makes them so particular and enjoyable to make (like churros).
Whereas white and brown (vanilla and chocolate) are two of the most well-liked concha colours and flavors, the topping can simply be personalized together with your favorites. Head to the Variations part to be taught extra!
Components wanted
For the concha dough:
- Milk. Use common entire milk.
- Energetic dry yeast. To assist the dough ferment and rise.
- Sugar. Granulated white sugar.
- All goal flour. Bread flour ought to work simply as effectively.
- Kosher salt. To style.
- Unsalted butter. Vegetable shortening ought to work effectively, too.
- Eggs. Keep in mind to set the eggs on the kitchen counter earlier than making this recipe in order that they have time to return right down to room temperature.
For the topping:
- All goal flour. Use the identical type of flour you used to make the large batch of dough.
- Powdered sugar. To sweeten the topping.
- Butter. Set the butter on the kitchen counter for 20 to half-hour earlier than baking so it may well come right down to room temperature.
- Vanilla extract. Provides a heat and scrumptious taste to the vanilla concha topping.
- Unsweetened cocoa powder. To provide the chocolate concha topping a decadent taste.
The right way to make concha
I’ve included step-by-step pictures under to make this recipe straightforward to comply with at residence. For the complete printable recipe directions and ingredient portions, scroll to the recipe card on the backside of this submit.
Step 1 – Activate the yeast. Warmth the milk within the microwave till it’s about as heat as tub water (or 110ºF). Add the yeast and sugar into the bowl with the milk and set it apart till it’s foamy.
Step 2 – Combine the dry components. Whisk the flour and salt collectively within the bowl of a standing mixer.
Step 3 – Add the moist components. Add the melted butter, eggs, and activated yeast combination to the bowl with the flour. Combine on low pace till it turns into a clean and elastic dough.
Step 4 – Let it rise. Switch the dough to a bowl calmly greased with oil. Set it apart to rise till doubled in dimension.
Step 5 – Form the dough. Lower the dough into 10 equal-sized items. Form each into balls, then place them on a parchment-lined baking sheet.
Step 6 – Make the topping. Whisk the powdered sugar and flour collectively in a bowl. Use clear palms to work within the butter till the combination is crumbly and streusel-like. Switch half of the filling right into a separate bowl. Stir the vanilla extract into one half of the topping, and the cocoa powder into the opposite half.
Step 7 – Roll out the topping. Lower every topping half into 5 items, then roll out the items utilizing a rolling pin or tortilla press. Drape each bit over the dough balls.
Step 8 – Rating the topping. Use a pointy knife to attain every topping till it appears to be like like a clam shell.
Step 9 – Bake. Bake the concha bread till the dough is calmly golden and the topping is crackled. Put aside to chill for a couple of minutes earlier than serving. Take pleasure in!
Recipe ideas and variations
- At all times use recent yeast. In case your yeast combination didn’t foam, it means your yeast is probably going useless. It’s greatest to begin over with recent yeast at this level.
- Modify the consistency. Does the dough really feel too sticky to work with? Stir in 1 tablespoon of flour at a time till it feels cheesy however not fairly as sticky.
- Don’t overbake. You’ll know the conchas are prepared when the topping is crackly and the dough is calmly golden.
- Add meals coloring. You’ll be able to add any meals coloring you wish to make the vanilla concha topping further enjoyable. A number of the hottest decisions are pink, pink, blue, yellow, and orange.
- Infuse the dough. Preserve the recipe as-is, however fold a pinch of floor cinnamon, Mexican cinnamon, crushed Oreo cookies, crushed nuts, or nutmeg into the concha dough.
- Flavored toppings. As a substitute of vanilla or cocoa powder, you’ll be able to taste the concha topping with strawberry powder, beetroot powder, dried spices, citrus zest, or totally different flavored extracts (like almond or lemon).
Storage directions
To retailer: Preserve the conchas in an hermetic container at room temperature for as much as 3 days. They need to final for about 1 week after they’re saved within the fridge.
To freeze: Freeze the baked conchas in an hermetic, freezer-safe container for as much as 1 month. Allow them to thaw earlier than serving.
Regularly requested questions
Sure! Make the concha dough as regular, then divide it in half. Retailer the 2 halves in separate hermetic containers or ziplock baggage, then freeze. You may also freeze the rolled dough balls to avoid wasting much more time. Simply let the dough thaw earlier than including the topping and baking.
I haven’t examined this recipe with something apart from all goal flour. Nevertheless, if you wish to strive making gluten-free conchas, a very good high quality 1:1 gluten-free flour mix may work as a substitute.
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Forestall your display from going darkish
Preheat oven to 180C/350F.
In a microwave-safe bowl, warmth milk till it reaches 110F. Add yeast and sugar and put aside for five minutes or till foamy.
Soften the butter and let it cool to room temperature.
In a big bowl or stand mixer bowl, whisk collectively the flour and salt. Add melted butter, eggs, and yeast combination. Stir or combine on medium-low pace till the dough turns into clean and elastic. The dough will probably be barely cheesy, however not utterly sticky. In case your dough is sticky, add one other tablespoon of flour.
Switch the dough right into a clear bowl, greased with some oil, and let it sit for two hours or till doubled in dimension.
Divide the dough into 10 equal items. Form the dough into balls. Place the balls onto two baking sheets lined with parchment paper. Set them apart for half-hour.
Make the topping; whisk flour and powdered sugar in a bowl. Add butter and work it in with clear palms or course of all of it in a meals processor till you may have a streusel-like topping.
Divide the topping in two and add vanilla in a single half and cocoa powder into the second half. Stir effectively to mix.
Divide every topping into 5 parts. Roll out the topping by rolling pin till calmly flattened, or use a tortilla press to flatten them out. Drape the topping over the dough and pat gently to safe it.
With a pointy knife minimize grooves into the topping so it resembles a clam shell. You may also use a concha cutter.
Bake the concha bread for 20-22 minutes or till the dough is calmly golden.
Permit to chill for 10 minutes earlier than serving.
Serving: 1conchaEnergy: 269kcalCarbohydrates: 46gProtein: 7gFats: 6gSodium: 143mgPotassium: 79mgFiber: 2gVitamin A: 203IUVitamin C: 0.002mgCalcium: 23mgIron: 2mgNET CARBS: 44g
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